HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Hi Pailin just happened to watch your agar agar recipe this morning....and loving it 😘😘😘 My panic is layers not sticking together!!! your tips is to keep 2nd (and latter) layer hot enough.... but , how to keep the last layer liquid hot?? ( Shall I keep simmering the "unuse" agar agar liquid? thanks again for sharing
Hey everyone! I put up a video on IGTV talking about whether you can substitute gelatin for agar agar. Check it out if you're wondering that same thing :) instagram.com/tv/Bm_uYByB_mi/?igshid=yghniwnfbm1
Hi Pailin, I noticed that your sugar is in ml instead of gram. I googled and it converts 120ml of caster sugar to 101gram. So I just want to be sure that your sugar is 120ml (i.e. 101g) and not 120gram. Appreciate your confirmation before I start making. Thanks.
It looks like the research I've done on agar agar is what I need for the recipe Concepts that I have. My question is is it safe to use cream cheese with agar agar. I'm looking to do a cream cheese gelatin but I don't know if I can pull it off.
Hi Christian! I asked her this and she said "You can use agar agar with any liquid, including all dairy. I don't know if "the concept" will work but its not gonna be the cream cheese that'll ruin it.' Cheers! Adam
To help remove the cake from the pan try using a warm or hot towel and place it around the outside of the pan for 15-30 seconds and then try removing it, if it still hasn’t budged leave the towel on for longer. Btw I posted this on your tropical fruit jelly video but I felt that you’d probably see it if it was on one of your more recents??? Idk, I just want you to see if you like this method more than the one you used.
Pailin, What a beautiful dessert with the alternating layers. It would be a good dish to bring to a party because it can be made ahead of time and kept in a cooler. Love that idea to add it to iced coffee.
What if you don’t like coconut milk what can you substitute that with because this recipe would be good for my boyfriend but he does not like anything coconut
hye. i have tried this recipe and it was a success!! it turned out beautifully and taste good too. i might want to reduce the amount of sugar next time.. i am a big fan of agar2 and i like to make agar2 with different flavours
Hi Susan! I number of people have asked about substituting other ingredients, and the answer is yes (though keeping in mind any water content of whatever you're adding) :) ... but check below for other comments on this. Cheers! Adam
Hard to say as it depends on how think it is and how cold your fridge is - but we had it in there of only about 15 mins or so? Cheers and good luck! Adam
The flavors of this was SOOO DELICIOUS! THANK YOU PAILIN!!! I just goofed on the amount of Agar, because I had flakes rather than powder. But when I made your other one, with the fruit and coconut milk, I got the correct amount of flakes this time & it turned out perfect. Can't wait to make this coffee one again, with the right amount of Agar Agar this time! haha Anyway reading this, if you have FLAKES, do the conversion Chart of Powder to Flakes online. Otherwise, you won't get enough flakes and it won't set. Also as she say's, make sure u add the next layer at the right time. And I like her example on her other video with the Fruit and Coconut milk one...She shows you how she pours the liquid against a spoon, so that it drizzles over on the Jelly, rather than pouring it & messing up the layer.
Hi Isabeau, and sorry to hear that! Depending on the dish she says evaporated milk can be a good substitute, though of course it will result in a different flavour. Cheers! Adam
@@AdamHotThaiKitchen hi Adam and thanks for your reply, but she’s already adding evaporated milk as one of the ingredients along with the coconut milk. I was asking about replacing the coconut milk with whole milk (it’s called 3.25% in Canada). I tried her FB page to leave a comment like she suggested below this video but there is no message button and no option to post a question there. I can’t do instagram or Pinterest.
@@isabeauskorski9961 Hi Isabeau! She'd probably say just ramp up the evaporate milk, but sure that might be interesting :) Did you see her email address on the contact page to get hold of her directly? hot-thai-kitchen.com/contact-2/ Cheers! Adam
Hi Pailin, Thanks for your recipes. I would like to transform a traditional recipe of peach with tuna in a good-looking appetizer. A peach layer should be possible if I see your video on mango. But, would my tuna mixture (with mayonnaise and herbs) also succeed in a layer? Thanks Luc
Hi Luc, Adam here - and good question! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
How much coffee grains does one add to the water? I really love your videos, recipes and happy spirit. I wish that you added the recipe I your description box however, as it’s easier for sailers and people who don’t want to use up more data by having to go to your website as well? Money isn’t growing in trees, especially these days, so having the recipe in the description box is very helpful. You’re a beautiful lady. I appreciate your culinary sharing of the Thai culture. Thank you. 🙏
tried making this today (vegan version though, so we used oat milk for the white layer) and it worked just fine and was super delicious! thanks for the recipe! ^-^ it was fun to make, looks really cool AND is delicious. we had a bit too much so we made a tiny cupcake form as well, in which we put cocos-flakes into the white layer for testing. Also really good!
Hi. Watched few of your videos, mindblowing indeed. You, your great sense of humour, your english and mostly your recipes are just waow! I'm vegan and love tropical fruits so much. Ty for your great shares. God bless. Tc. Asha, Mauritius.
@@AdamHotThaiKitchen pls tell the young lady (your wife, i assume) to stay away from ingredients that are next to impossible to get in US. So she can use Thai stuff fine, but tell people what American alternative are there, particularly when it comes to coffee (a non native to Thailand)
@@TWOCOWS1 Hi Clarence - and no not married just long time friends. Re the second part we have fans all over the world (we are in Canada ourselves and can get all of these ingredients here) but that is why we made this hot-thai-kitchen.com/locate-a-thai-grocer/ Hopefully there is something near you. If not, then you'll have to improvise (though she gives tips on this in several of her recipes) and given that we don't know where our fans are (oddly there are a lot in Belgium) we can't know what people have access to. Cheers! Adam
I made it and I'll make it again. I did mess up the first layer with the 2nd layer since I didn't wait quite long enough, but I know now! I also made the coffee TOO strong but didn't stop me from eating it. Again, I know now. Next time will be much better. One question... I had canned coconut milk and canned coconut cream. When I opened them to use them, it really seems that they are the same thing. Doesn't matter as it came out fine, but it's a bit confusing. Thanks for your recipe!
Thank you so much for sharing! I've watched countless agar jelly videos, and this one is the most in depth and educational and helpful by far. I cant have gelatin, so i used this for our gelatin dessert lab in my pastry class. I followed the recipe, measuring agar by weight for best accuracy. It gelled too firmly to pass off as an Agar Panna Cotta, which was my goal. For a custard-like texture, would you recommend half the agar? Or did i do something incorrectly? Again thanks so much, this video was the most helpful and showed the most beautiful end product out of every one ive seen on the subject.
I'm making this but the agar agar takes more than 5 minutes to semi-harden before I can pour in the coconut/evaporated stuff. Like 30 minutes wait on each layer. Any ideas to quicken the process--stick it into the fridge perhaps?
Hey Abi! If you want a reply from Pai send her an email as per the above, but we used a fan to speed up the process - which was good enough given the depth of the layers and width of the pan that day (thinner layers and smaller pans cool faster). The fridge was a problem for at least two reasons by my understanding, she didn't want to risk breaking the still warm lower layers by moving it, and there was a risk it would get too cold in the process and so the layers wouldn't adhere to each other. (Seems the window for this second bit is VERY small given the number of people who mention that the layers aren't sticking). If you figure out another method though let us know! Cheers and have fun :)
I love all your agar recipes! Agar is also a huge part of Indian cuisine so I love using it to make desserts. I'm sure someone has already mentioned it but if you wet the mould you are using (rinse it under some water and swirl the water around on all sides so the inside of the mould is wet) it will help the agar slide out easily once set. Thanks again for your great channel!
@@gerald4027 lol close enough - when it gets to 25 we start to sweat as not so many people have air-conditioning - 30 is pretty much unheard of. The others side of that re living in Canada though is it doesn't get that cold - negative temps are pretty rare too :)
@@AdamHotThaiKitchen.I drove threw d Death Valley California in the summer without AC.It was 124 degrees Fahrenheit and the humidity is about 0.My place in Kentucky is 95 with 50 to 80 percent humidity. I hate that weather. What is the humidity level in Vancouver?
@@gerald4027 omg. That's car seat melting weather. But no never really gets hot + humid here - our version of "humidity" is the winter time drizzle - the not-really-rain rain. Blah ...
Really yummy looking. One question please can I replace coffee with cocoa powder considering I’m not a coffee drinker. I just subscribed to your channel and look forward to seeing some interesting Thai dishes. All the best and keep up the great work
Hi Adam here - and I would say yes for sure, but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
Hi Adam here - and sorry to hear that, but assuming you are using the same ingredients, you'll have to do to do it exactly as she does ... and if they became mixed then the bottom layer wasn't cool enough? (or you've maybe changed the thickness of the layers?) If you haven't done so yet maybe check out hot-thai-kitchen.com/coffee-agar-jelly/ for the written details. Cheers and good luck! Adam
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Just wondering if putting it into the refrigerator to cool after each layer might quicken the process.
How long for the jelly to thicken up in room temperature?
Ascend
A. R I
Hi! If I just have condense milk, is that okay if I substitute it for the evaporated milk? How much should I put in?
Can I make it with chocolate?
OK, I am officially in love with this channel, especially the Agar Agar recipes.
Same!!!
3 times failed hahaha not good in the layers
Hi Pailin just happened to watch your agar agar recipe this morning....and loving it 😘😘😘
My panic is layers not sticking together!!! your tips is to keep 2nd (and latter) layer hot enough.... but , how to keep the last layer liquid hot?? ( Shall I keep simmering the "unuse" agar agar liquid?
thanks again for sharing
Hey everyone! I put up a video on IGTV talking about whether you can substitute gelatin for agar agar. Check it out if you're wondering that same thing :) instagram.com/tv/Bm_uYByB_mi/?igshid=yghniwnfbm1
Oh my goodness that is so beautiful. I’m a coffee lover so I’d be I heaven with that dessert 🙋🏻♀️😍
-y
The surface it's clean glossy like a calm lake. Really appealing.
Coconut dessert is my favorite 👍👍😋
Hi Pailin,
I noticed that your sugar is in ml instead of gram. I googled and it converts 120ml of caster sugar to 101gram. So I just want to be sure that your sugar is 120ml (i.e. 101g) and not 120gram. Appreciate your confirmation before I start making. Thanks.
Hui Mebe! A half cup is 118.3 ml which is 100.5 grams of sugar - so that's right :) Cheers! Adam
@@AdamHotThaiKitchen Thanks.
Hi can you please give me the measurements of the strands of agar agar to how much water and then how much flavour fluids
We're never used the strands, so you'll have to weigh them sorry :) Cheers! Adam
Wow!! Another agar agar treat!! & iced coffee ideas, oh my!!
Can I pour hot liquid in my silicone mold??
Absolutely! Google the melting point of silicon molds and it's very very high. (Doesn't actually melt but can break down.)
I tried to do it.
HUGE fail.
I'll cry a little and try again tomorrow
:( Sorry to hear ... Adam
I find myself coming back to this recipe a couple of times a year
The most chic dessert I’ve ever seen! Would be perfect served in Sephora! Haha
It looks like the research I've done on agar agar is what I need for the recipe Concepts that I have. My question is is it safe to use cream cheese with agar agar. I'm looking to do a cream cheese gelatin but I don't know if I can pull it off.
Hi Christian! I asked her this and she said "You can use agar agar with any liquid, including all dairy. I don't know if "the concept" will work but its not gonna be the cream cheese that'll ruin it.' Cheers! Adam
To help remove the cake from the pan try using a warm or hot towel and place it around the outside of the pan for 15-30 seconds and then try removing it, if it still hasn’t budged leave the towel on for longer. Btw I posted this on your tropical fruit jelly video but I felt that you’d probably see it if it was on one of your more recents??? Idk, I just want you to see if you like this method more than the one you used.
All of your agar agar recipes are amazing but this recipe is so much better and I can't wait to make this.
Pailin,
What a beautiful dessert with the alternating layers. It would be a good dish to bring to a party because it can be made ahead of time and kept in a cooler. Love that idea to add it to iced coffee.
Pailin, I loved watching all your shows. You're my inspiration in cooking even , if I'm not that good cook. PLEASE keep doing your BEAUTIFUL work.
Can u put them in the cooler?
I am in love with agar agar. Such a delicous product.
What if you don’t like coconut milk what can you substitute that with because this recipe would be good for my boyfriend but he does not like anything coconut
Evaporated milk will work :)
hye. i have tried this recipe and it was a success!! it turned out beautifully and taste good too. i might want to reduce the amount of sugar next time.. i am a big fan of agar2 and i like to make agar2 with different flavours
Oh my God.... Ur amazing dear..... I love coffeee... Have watched all ur recipe simply superb... Watch my south Indian recipes too dear
Hi Pailin, if I used this method to make it vanilla or strawberry flavour will it be possible
Hi Susan! I number of people have asked about substituting other ingredients, and the answer is yes (though keeping in mind any water content of whatever you're adding) :) ... but check below for other comments on this. Cheers! Adam
Saiki will be traveling to the Thailand
made something like this but not as cool looking
Thanks for the video............I think you could add one more thing to the coffee. How about 1/2 to 3/4 fup of Bailey's Irish cream?
In spanish we call the 'coffee net' a colador
I love your Recipe too much good 👍and yummy 😋 ❤❤❤
I love your agar recipes 😊❤️and God bless u and success in yr future life
just wow😍😍😍
Hi
How long in the Fridge?
For it to stiffen up.....to be able to serve.
Hard to say as it depends on how think it is and how cold your fridge is - but we had it in there of only about 15 mins or so? Cheers and good luck! Adam
The flavors of this was SOOO DELICIOUS! THANK YOU PAILIN!!! I just goofed on the amount of Agar, because I had flakes rather than powder. But when I made your other one, with the fruit and coconut milk, I got the correct amount of flakes this time & it turned out perfect. Can't wait to make this coffee one again, with the right amount of Agar Agar this time! haha Anyway reading this, if you have FLAKES, do the conversion Chart of Powder to Flakes online. Otherwise, you won't get enough flakes and it won't set. Also as she say's, make sure u add the next layer at the right time. And I like her example on her other video with the Fruit and Coconut milk one...She shows you how she pours the liquid against a spoon, so that it drizzles over on the Jelly, rather than pouring it & messing up the layer.
Wow, this really inspired me. A somewhat healthy Tiramisu comes to mind. A Drambuie, grand Marnier whipped cream 🤤🤤
I’m severely allergic to coconut, so Cani I substitute with whole milk instead, and will it produce the same results/consistency?
Hi Isabeau, and sorry to hear that! Depending on the dish she says evaporated milk can be a good substitute, though of course it will result in a different flavour. Cheers! Adam
@@AdamHotThaiKitchen hi Adam and thanks for your reply, but she’s already adding evaporated milk as one of the ingredients along with the coconut milk. I was asking about replacing the coconut milk with whole milk (it’s called 3.25% in Canada). I tried her FB page to leave a comment like she suggested below this video but there is no message button and no option to post a question there. I can’t do instagram or Pinterest.
@@isabeauskorski9961 Hi Isabeau! She'd probably say just ramp up the evaporate milk, but sure that might be interesting :) Did you see her email address on the contact page to get hold of her directly? hot-thai-kitchen.com/contact-2/ Cheers! Adam
With recipes in general, and this recipe in particular, what does "sugar" mean? Caster sugar, granulated sugar, icing sugar???
As usual, this looks amazing! After pouring each layer and then waiting for it to set, should you keep the coffee and cream mixtures on a low heat?
"Keep it covered and hot"
Hi Pailin,
Thanks for your recipes.
I would like to transform a traditional recipe of peach with tuna in a good-looking appetizer. A peach layer should be possible if I see your video on mango. But, would my tuna mixture (with mayonnaise and herbs) also succeed in a layer?
Thanks
Luc
Hi Luc, Adam here - and good question! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
How much coffee grains does one add
to the water? I really love your videos, recipes and happy spirit. I wish that you added the recipe I your description box however, as it’s easier for sailers and people who don’t want to use up more data by having to go to your website as well? Money isn’t growing in trees, especially these days, so having the recipe in the description box is very helpful.
You’re a beautiful lady. I appreciate your culinary sharing of the Thai culture. Thank you. 🙏
Hi Dora! The full written recipe is linked below the video :) ... and will let Pai know re your comments :) Cheers! Adam
I made this with your ratio (1tsp agar = 1-1/3c liquid) and I l❤️❤️❤️ved it! It is the most delicious coffee gelatine I‘ve eaten! Thank you!
when the jelly came out from the mould I was literally screaming AHHHHHHHHHHHHH
So well explained. Am looking for cheesecake recipe with agar agar. Can you please upload the video. It will really help me. Thanks.
Hi Pai, love your agar desserts! 😍 what are your thoughts on using a silicone mould for setting the dessert? Will it affect the taste?
OMG! IT LOOKS SO YUMMY. I'M GOING TO MAKE IT😋😋
Man, I want some right now! The rest of the jelly on the cutting board looks like a kitten... or Batman. Lol!
tried making this today (vegan version though, so we used oat milk for the white layer)
and it worked just fine and was super delicious! thanks for the recipe! ^-^
it was fun to make, looks really cool AND is delicious.
we had a bit too much so we made a tiny cupcake form as well, in which we put cocos-flakes into the white layer for testing. Also really good!
wowww thanks for sharing this 😍🥰, I'm Vegan too 🌱
I made it with cocoa and loved it 😍
Sussy strainer. Love the videos, just started with Thai stuff.
I tried this with gelatin instead of agar.
Wow, didn't know coffee and coconut go so well together!
Ooh I love coffee and coconut! Can you also make the pandan & coconut version? Thanks Pailin!
Hi. Watched few of your videos, mindblowing indeed. You, your great sense of humour, your english and mostly your recipes are just waow! I'm vegan and love tropical fruits so much. Ty for your great shares. God bless. Tc.
Asha, Mauritius.
LOL! Making that looks painfully time consuming. As I am not a coffee person I was wondering if you had a chocolate milk version?
how about a simple, Nescafe instant coffee?
Sure! Cheers, Adam
@@AdamHotThaiKitchen pls tell the young lady (your wife, i assume) to stay away from ingredients that are next to impossible to get in US. So she can use Thai stuff fine, but tell people what American alternative are there, particularly when it comes to coffee (a non native to Thailand)
@@TWOCOWS1 Hi Clarence - and no not married just long time friends. Re the second part we have fans all over the world (we are in Canada ourselves and can get all of these ingredients here) but that is why we made this hot-thai-kitchen.com/locate-a-thai-grocer/ Hopefully there is something near you. If not, then you'll have to improvise (though she gives tips on this in several of her recipes) and given that we don't know where our fans are (oddly there are a lot in Belgium) we can't know what people have access to. Cheers! Adam
@@AdamHotThaiKitchen thanks
@@TWOCOWS1 Any time! ... and good luck on your ingredients search :) Adam
I made it and I'll make it again. I did mess up the first layer with the 2nd layer since I didn't wait quite long enough, but I know now! I also made the coffee TOO strong but didn't stop me from eating it. Again, I know now. Next time will be much better. One question... I had canned coconut milk and canned coconut cream. When I opened them to use them, it really seems that they are the same thing. Doesn't matter as it came out fine, but it's a bit confusing. Thanks for your recipe!
Marcy RP | exactly, that’s cooking, you learn as you go and next time you’ll do better. It’s not ruined just you messed up a layer.
Saiki is watching this
I like the way to present your recipe very clear and emphasized looking forward to you next video & recipe
Hi sweetie ,I am strict vegetarian so I really liked your recipes.I will try definitely. Xx
I just done my agar2 coffee cream.. Don't put to much coffee..
Hi Pailin you make it so easy I try but never successful I will try your thank you ❤❤❤❤
I Just Love Your Agar Recipes😍😍😋Your Soo Good 👍🏻🤗❤
ขอบคุณค่ะ เดี๋ยวทำให้ที่บ้านทาน❤️
Thank you so much for sharing! I've watched countless agar jelly videos, and this one is the most in depth and educational and helpful by far. I cant have gelatin, so i used this for our gelatin dessert lab in my pastry class. I followed the recipe, measuring agar by weight for best accuracy. It gelled too firmly to pass off as an Agar Panna Cotta, which was my goal. For a custard-like texture, would you recommend half the agar? Or did i do something incorrectly? Again thanks so much, this video was the most helpful and showed the most beautiful end product out of every one ive seen on the subject.
Thank you Pailin for all your wonderful recipes. All recipes are awesome. Love all your recipes!
You'd better watch out Starbucks for this "Bubble Iced Coffee"! 🍵☕ you may consult a lawyer like me btw. 😉
How much water...you show the dry agar size (ounces) but never how much water (ounces) you are using
Written recipe with details here hot-thai-kitchen.com/coffee-agar-jelly/
You are the Queen of Agar Agar jelly! Hail to you our Queen Pai! Kisses from Manila Philippines! 😘😘😘
U r a wonderful host n your disemmination of information is meticulous n precise! Thumbs up!
do you let set in the fridge?
Don't have to - agar agar is a solid at room temperature, so in the fridge it might set too quickly. :)
I'm making this but the agar agar takes more than 5 minutes to semi-harden before I can pour in the coconut/evaporated stuff. Like 30 minutes wait on each layer. Any ideas to quicken the process--stick it into the fridge perhaps?
Hey Abi! If you want a reply from Pai send her an email as per the above, but we used a fan to speed up the process - which was good enough given the depth of the layers and width of the pan that day (thinner layers and smaller pans cool faster). The fridge was a problem for at least two reasons by my understanding, she didn't want to risk breaking the still warm lower layers by moving it, and there was a risk it would get too cold in the process and so the layers wouldn't adhere to each other. (Seems the window for this second bit is VERY small given the number of people who mention that the layers aren't sticking). If you figure out another method though let us know! Cheers and have fun :)
Can you make one using Thai tea with coconut (like the famous ice tea drink)?
Thanks so much for this video (esp the agar agar coaching & layering tips)! Love the idea of cubing these / using like bubble tea!!!
I had a recipe that called for double cream and milk
Love it😋I’ll defiantly make it😊
You love agar-agar jelly like I do! Your photo makes me wanting to make some. Thank you for the beautiful video!
You are amazing.simple and easy to understand
Thank you so much. I'm a Vegan and love your recipes
Hispanic households also use the coffee sock! I love it!
This is so yummy,i am going to try this 😋
I love all your agar recipes! Agar is also a huge part of Indian cuisine so I love using it to make desserts. I'm sure someone has already mentioned it but if you wet the mould you are using (rinse it under some water and swirl the water around on all sides so the inside of the mould is wet) it will help the agar slide out easily once set. Thanks again for your great channel!
This one I will definitely try. Thanks Pai 😊❤👍
Hi how long will it be firm outside the Fridge?
Thank you so much for sharing this video ❤❤❤❤
Yum yum
I love everything agar agar related!!! This looks so bomb!
How hot is hot for you in Vancouver?
(Recipe looks cool btw)
It never gets hot in Vancouver.
@@gerald4027 lol close enough - when it gets to 25 we start to sweat as not so many people have air-conditioning - 30 is pretty much unheard of. The others side of that re living in Canada though is it doesn't get that cold - negative temps are pretty rare too :)
@@AdamHotThaiKitchen.I drove threw d
Death Valley California in the summer without AC.It was 124 degrees Fahrenheit and the humidity is about 0.My place in Kentucky is 95 with 50 to 80 percent humidity. I hate that weather.
What is the humidity level in Vancouver?
@@AdamHotThaiKitchen.Did Justin Beiber get kicked out of Canida?
@@gerald4027 omg. That's car seat melting weather. But no never really gets hot + humid here - our version of "humidity" is the winter time drizzle - the not-really-rain rain. Blah ...
I am in love since the first video! subscribed 😋
Agar agar and you are so beautiful!!!
Should we need to cool each layer in fridge before pouring next layer?
Really yummy looking. One question please can I replace coffee with cocoa powder considering I’m not a coffee drinker. I just subscribed to your channel and look forward to seeing some interesting Thai dishes. All the best and keep up the great work
Hi Adam here - and I would say yes for sure, but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
@@AdamHotThaiKitchen much appreciated for this info Adam. It sure is nice of you to make the effort. Warm green from Canada
@@salwa4ever818 Any time Salwa! :)
Looks so good 😊
BRAVO. wow!! a true work of art. well done.
I love using the coffee sock we use it a lot in the Caribbean
Reminds me of liquorice allsorts! Looks beautiful na.
Looking Beautiful and Delicious 👍👍👍
Did not work. It took 2 hours to get set en fill the second layer. then they still combined. Big mess. looked so simple.....
Hi Adam here - and sorry to hear that, but assuming you are using the same ingredients, you'll have to do to do it exactly as she does ... and if they became mixed then the bottom layer wasn't cool enough? (or you've maybe changed the thickness of the layers?) If you haven't done so yet maybe check out hot-thai-kitchen.com/coffee-agar-jelly/ for the written details. Cheers and good luck! Adam
In Haiti we also use coffee sock to make coffee
It's so beautiful ☺☺
How come no reciept
Hi! It's linked below the video.
beautiful artwork